Chinese-Style Lo Mein with Vegetables

Name: Chinese-Style Lo Mein with Vegetables
Ingredients: 16 oz. whole wheat spaghetti or lo mein noodles (use wheat/gluten-free, if needed); 2 Tbsp. canola or vegetable oil; 1/4 cup hoisin sauce (sold with Asian foods); 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) (or more to taste); 1 - 2 Tbsp. fresh ginger (peeled and minced (we like lots!)); 2 cloves garlic (minced, about 1 tsp.); 4 scallions (thinly sliced); 1 carrot (julienned (cut into thin strips about 1-inch long)); 1 red bell pepper (julienned, or use 2 more carrots); 1/4 cup fresh cilantro (chopped (optional))

"Chinese-Style Lo Mein with Vegetables This healthy version of a Chinese restaurant classic, adapted from a recipe from Renegade Lunch Lady, Chef Ann Cooper (www.chefann.com), is totally guilt free. Our kids liked it so much..."

INGREDIENTS

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16 oz. whole wheat spaghetti or lo mein noodles (use wheat/gluten-free, if needed)

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2 Tbsp. canola or vegetable oil

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1/4 cup hoisin sauce (sold with Asian foods)

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2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed) (or more to taste)

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1 - 2 Tbsp. fresh ginger (peeled and minced (we like lots!))

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2 cloves garlic (minced, about 1 tsp.)

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4 scallions (thinly sliced)

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1 carrot (julienned (cut into thin strips about 1-inch long))

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1 red bell pepper (julienned, or use 2 more carrots)

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1/4 cup fresh cilantro (chopped (optional))

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